Method:
1) Mix garlic, oil and five-spice powder into paste form.
2) Pat the chicken dry with paper towel. Gently separate the skin and rub mixture in (1) under the skin and inner part of chicken (bone). If there is leftover marinade just rub on the skin but not too much because the skin will turn dark very fast.
3) Sprinkle salt all over the chicken. Marinate for at least one hour.
4) Place the chicken flat on a baking tray lined with aluminum foil. Bake in a preheated oven at 220C on middle upper rack for about 45 mins. To test if the chicken is cooked simply insert a chopstick in the drumstick, if there is no blood water coming out the chicken is fully cooked.

Note:
1) Thaw the chicken in room temperature 30 mins to 1 hour before baking time.
2) The net weight (after removing head，feet and excess fat) of the chicken I used is about 1130g. Adjust the amount of seasoning and baking time depending on the size of your chicken.